Summer Peach Cakes

Last Friday we had a busy morning out and about, catching up with Liam’s friends for a playdate.  He was on the go the whole two hours that we were out, so was understandably exhausted when we  got home.  Normally I’m lucky if he sleeps for an hour to an hour and a half hour during the day, but when he had been asleep for two hours, I decided to make the most of it and get some baking done!

There were two peaches sitting all alone in the fridge which I wanted to use before they turned bad (and I’d also paid $8 a kilo for them and couldn’t stand the thought of throwing them out).  It had felt like awhile since I’d made anything from my Donna Hay recipe books, so I looked through her Simple Essentials – Fruit for some ideas.  This recipe is based on ‘Summer Nectarine Cakes’ and I followed the ingredients, apart from substituting the nectarines for pears (you could use any summer stone fruit though), and using approx 1/4 cup of hazelnut meal as I didn’t quite have enough almond meal for the 1 cup required.  These little cakes we so light and tasted divine.  I also really liked the taste of the hazelnut meal, it gave them a really nice flavour.  These will definitely be going on the ‘make again’ list.

These are too cute!

These are too cute!

3 egg whites

1 cup almond meal (I used approximately 3/4 cup of almond meal and 1/4 cup of hazelnut meal)

1/2 cup icing sugar, sifted

1/4 cup self raising flour

50g melted butter

1 tablespoon finely grated lemon rind

1 large nectarine, halved and thinly sliced (I used 2 medium sized peaches)

* Preheat oven to 180 degrees

* Place egg whites, almond meal, sugar, flour, butter and lemon rind in a bowl and mix to combine.

*Spoon 1 tablespoon of the mixture into 12 lightly greased, 1/4 cup capacity patty tins and top with slices of nectarines/peaches etc.

* Bake for 15 minutes or until puffed and golden

Fruit Crumble

I think I’m a pretty awesome wife – and humble I know!! Tonight I decided to surprise Scott with a midweek after dinner treat.  He is also looking after both the boys during the peak of witching hour whilst I go to the gym, so he deserves a big reward!  He has been on a bit of a health kick recently (to the point where he knocked back the pizza lunch at work for Melbourne Cup yesterday), so I knew he would want to keep things pretty healthy.  I decided to make a fruit dessert, there were a couple of apples & pears in the fruit bowl, and Liam had some leftover strawberries and peaches from his afternoon tea.  I like a crunchy top, so I added some chopped almonds to the oats.  For easy serving, I divided the mixture into four ramekins, if you prefer you could put it all into one dish.

Liam and I have shared one already, we added vanilla yoghurt to ours and we both really enjoyed it.  Scott isn’t home yet, so I haven’t gotten feedback from my toughest critic yet… if this doest cement my place as wife of the year, I don’t know what will!!

Fruity Goodness x

Fruity Goodness x

This is what I used – but you could just use any fruits you have

2 apples

2 pears

6 strawberries

1/2 tub diced peaches

1 tsp cinnamon

1/2 cup rolled oats

2 dessertspoons malted rice syrup

2 tbsp shredded coconut

50g almonds chopped

* Preheat oven to 190 degrees

* Chop apple and pear into small pieces,add 2 tbsp water and cinnamon and cook in microwave on high for 2 minutes

* In a separate bowl, combine rolled oats, coconut, almonds & malted rice syrup and mix together.

* Drain excess water from apples & pears, add peaches and strawberries and mix together

* Divide fruit mixture amongst 4 ramekins (or one dish if preferred) and top with oat mixture

* Place in oven for approx 10 minutes, or until top begins to turn golden

* Allow to cool slightly and serve!!